Baked Feta Eggs Breakfast (Printable)

Mediterranean baked feta and eggs with cherry tomatoes, spinach, and fresh herbs for a vibrant start.

# What You'll Need:

→ Dairy

01 - 5.3 oz block feta cheese

→ Vegetables

02 - 7 oz cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1 clove garlic, minced
05 - 1 oz baby spinach

→ Eggs

06 - 4 large eggs

→ Pantry

07 - 2 tbsp olive oil
08 - 1/2 tsp dried oregano
09 - 1/4 tsp chili flakes (optional)
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - 2 tbsp fresh basil or parsley, chopped
12 - Crusty bread, to serve (optional)

# How To Make It:

01 - Set oven temperature to 400°F.
02 - Place feta block at center of a medium ovenproof dish. Surround with halved cherry tomatoes, thinly sliced red onion, and minced garlic.
03 - Drizzle olive oil over ingredients. Sprinkle dried oregano, chili flakes (if using), salt, and freshly ground black pepper evenly.
04 - Bake for 15 minutes until tomatoes burst and feta softens.
05 - Remove dish from oven. Arrange baby spinach around feta and gently fold into hot mixture to wilt spinach.
06 - Create four wells in vegetable mix and carefully crack one egg into each well.
07 - Return dish to oven and bake 5 to 8 minutes until egg whites are set but yolks remain runny.
08 - Sprinkle fresh chopped basil or parsley on top. Serve immediately with crusty bread if desired.

# Expert Advice:

01 -
  • It looks impressive enough to serve guests but honest enough for a Tuesday morning when you need something more than cereal.
  • The runny yolk situation is non-negotiable—when it spills into those roasted tomatoes, you understand why people get excited about eggs.
  • One dish, minimal cleanup, and somehow it feels fancier than the effort you actually put in.
02 -
  • Baking time varies wildly depending on your oven and how hot your dish gets—start checking the egg whites at 5 minutes because a runny yolk can turn to a hard one in seconds if you're not watching.
  • If your feta block is very large, you might need to add an extra minute or two to the first roasting phase so it actually softens rather than just heating through.
  • The spinach step feels fussy but it's not—it's the difference between a dish that tastes complete and one that feels like something's missing.
03 -
  • Use a dish that's shallow enough that your eggs cook at the same speed as the vegetables but deep enough to contain all the released tomato juice and olive oil.
  • If you like your yolks completely runny, pull the dish out at 5 minutes—the carryover heat will set the whites just enough to hold together.
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